Garlic Parmesan Edamame


A few months ago, I was home alone and bored. Couldn’t find anything fun to do except I did have little motivation to cook something. But, I didn’t know what it was going to be lol, so I decided to look at my cookbook for some ideas. Sure enough, I quickly found what I wanted to try, and am thankful that I did! Not because it cured my boredom lol but also cause I soon discovered how incredibly addicting this Garlic Parmesan Edamame is and totally wanted to make it again. And so last night I had the pleasure of preparing this as a side dish, and I also cooked salmon. In which of course, the outcome was not only fantastic but, it too was my third time to prepare salmon successfully.

I know I might sound ridiculously insane, but recently and only once a week try to challenge myself to pick out one side dish that I think would go perfectly with the main dish and cook them all at once. Yes, most of the time it’s just me, myself and I doing the cooking. And sometimes it can get crazy stressful and messy. However, overall I love it because I believe that it’s a great exercise for my mind on testing it to see how well it does following two separate recipes while being under pressure.

Seriously – WOW! No, honestly. This is fantastic. It takes about 15 minutes to make and is amazingly tasty. I think this may have just become my absolute favorite way to eat it. Go ahead – give it a try! –

Garlic Parmesan Edamame

 1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
1/2 tsp salt to taste

Method

Steam edamame in a microwave until slightly warm and not frozen.
In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok or a deep skillet over medium-high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. In a small mixing bowl combine breadcrumbs, Parmesan, and salt and stir well. Next, add breadcrumb mixture to skillet and stir until well coated. Serve immediately.

Also, If you have leftovers, this delightful dish makes an excellent snack. 🙂

My encouragement to you today is if you ever get stressed out while cooking one recipe and or feel like you’re confident enough to graduate and want to prepare two. Please remember to relax, take your time and don’t get discouraged if the result of the food(s) you cooked did not come out the way you wanted it. 🙂 Cooking takes lots and lots of practice so keep on working at it.

Here are the two things I do whenever I get stressed out when I’m cooking; 1. Ask God for help and 2. I too love drinking coffee when I’m preparing dinner. Like the famous French chef Julia Child with her wine lol.

 

Recipe adapted from 28 Cooks

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